El Atol de Elote
El Atol de Elote is a dessert/drink made of ground corn, cinnamon and milk. It's thick, sweet, and it has cinnamon so it has to be good! I wasnt sure how this was going to turn out as I've never made anything sweet using fresh corn.
El Atol de Elote is a dessert/drink made of ground corn, cinnamon and milk. It's thick, sweet, and it has cinnamon so it has to be good! I wasnt sure how this was going to turn out as I've never made anything sweet using fresh corn.
- Carbohydrate 2.85581811835153 g
- Cholesterol 3.0625 mg
- Fat 0.770515820021168 g
- Fiber 0.701228089223738 g
- Protein 1.31597240172134 g
- Saturated Fat 0.485751314340567 g
- Serving Size 1 1 Serving (40g)
- Sodium 15.8273705243643 mg
- Sugar 2.15459002912779 g
- Trans Fat 0.0382975712155632 g
- Calories 22 calories
Step-by-step
- Cut the kernels from the corn and transfer them to a food processor. (Discard the cobs) Add half a cup of milk and puree till you achieve a smooth consistency (about 2 mins).
- Transfer the corn puree to a heavy based saucepan and add the remaining ingredients.
- Let the mixture boil over a medium to high heat whilst stirring constantly.
- Reduce the heat to low and let it simmer for about 10-15 mins continuing to stir he whole time.
- Once the mixture has thickened allow it to cool slightly. (You can even allow it to cool down till it becomes warm).
- Serve in a glass or bowl and garnish with some ground cinnamon.
Fresh sweet corn delivers the primary starch and structural body for this traditional drink, utilizing its natural starches to thicken the dairy without requiring added starches or thickeners. When raw corn kernels are pureed with milk and subjected to steady heat, the released starches gelatinize between 140°F and 158°F, building a velvety texture that suspends the aromatic compounds of cinnamon and vanilla.
- Scrape the cobs firmly with the back of a knife after cutting the kernels to extract the nutrient-rich corn milk left behind in the cob channels.
- Maintain a continuous stirring motion once the mixture reaches a boil to prevent the dense corn starches from scorching on the bottom of a heavy-bottomed saucepan.
- Simmer the liquid on low for a full 10 to 15 minutes to eliminate any raw vegetal flavor from the fresh corn while concentrating the sweetness of the caster sugar.
Standard blenders work adequately if a food processor is unavailable, provided you strain the puree through a fine-mesh sieve to catch stubborn seed hulls. Enjoy this warm beverage immediately after it cools to a comfortable drinking temperature, or chill it within two hours for storage.
